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Monday, November 24, 2014

Kickin' Butternut Squash Soup

I love a good soup, and I buy squash during the fall cheaply. Butternut squash soup sounded good to me. I prepared it one Saturday afternoon, and enjoyed the pot during the week. I even packed it for lunch using smaller Pyrex storage bowls.

Maybe you, like me, needed to know what this was.

A bowl of hot soup helps you to brave the cold temperatures and take the kids out for recess. After making this soup a few times, I modified the original recipe to fit our tastes more. I also highly recommend a stick blender for this recipe; I bought mine for under $30 at Kohls. The first few times I made this soup, I took small batches and pureed in my blender instead; it was a lot of work.

A note about the jalapeno pepper-I use a can instead of fresh since my skin doesn't react well to cutting those. A little bit goes a long way, this soup will be tangy and hot if you use the entire can of jalapenos. You may want to experiment and start with a quarter or half the can.

Source: adapted from The Christmas Table by Gooseberry PatchTime Note- I made this soup over two days; the first day, I roasted the squash and diced my veggies. Roasting a halved squash face-down on a lipped cookie tray in a 1/4 inch of water for an hour allows you to scoop out the contents (yeah-for no peeling and cubing).